Chinese Rojak

Chinese rojak is one of the many popular dishes that’s famous not jusst because of it’s sweet and sour flavours, combined with the crispiness of the you tiao and tau pok. The prawn paste, when mixed with the dish, makes it oh so yummy! While there are different versions of rojak, we’re putting our focus on the chinese version found in most hawker centres.

Our recipe consists of cutting up pineapple, mango, cucumbers, bean sprouts, apples, tau pok and you tiao, and toss them with the sauce, topped up by crunchy peanuts. We have to emphasize that the key to it’s flavour is in how you make your sauce, and we are very happy with ours!

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Servings: 2

Time: 15 min

Skill: Easy

Ingredients

For the Rojak

1 cucumber, washed

1 jicama, peeled

1 green apple

1 green thai mango peeled

1 pineapple, peeled

4 pieces of youtiao

2 pieces of taupok

1 cup poached bean sprouts

4 tbsp toasted peanuts

For the Rojak Sauce

3 tbsp shrimp paste

2 tbsp tamarind paste

3 tbsp hot water

4 tbsp sugar

1 tbsp minced chili

1 calamasi

1 torch ginger flower

Instructions

Toast youtiao and taupok in oven until crispy

Peel a pineapple, a jicama (yam bean), then a thai green mango

Mix 2 tbsp tamarind paste with 3 tbsp hot water

From there add 3 tbsp rojak prawn paste to a big mixing bowl, and 2 tbsp tamarind, then mix